Hida Beef is a premium brand of Japanese Black Wagyu raised in Gifu Prefecture. To qualify for this designation, cattle must be raised in Gifu for at least 14 months and receive a carcass grade ranging from A5, the highest quality category, to B3 under the Japanese grading system.
The quality of exceptional beef is often said to depend on its lineage over five generations. Hida Beef has a particularly distinguished heritage, with many of its bloodlines tracing back to a renowned breeding bull named Yasufuku.
More than 30,000 cattle have inherited Yasufuku’s bloodline. His descendants also received outstanding awards at the Fifth and Sixth National Competitive Exhibition of Wagyu, helping establish Hida Beef’s reputation throughout Japan and contributing to the development of this celebrated regional brand.
One of the defining characteristics of Hida Beef is its exceptionally fine marbling, with delicate streaks of fat distributed throughout the meat. The meat itself has a beautiful, pale pink color, and its rich sweetness is complemented by an elegant, refined flavor.
When cooked, Hida Beef becomes wonderfully tender, with a luscious texture that almost melts in the mouth. Its combination of fine marbling, natural sweetness, and tenderness makes it one of the signature culinary specialties of the Hida region.
Whether enjoyed as a steak, in shabu-shabu hot pot, or in other Japanese dishes, Hida Beef offers an excellent opportunity to experience the distinctive quality of Gifu’s renowned Wagyu.